How to Make Hot Dogs at Home (with a BONUS Archery Challenge!) | By The Bearded Butchers!

all right welcome to today's video on today's video we're going to take venison trimmings and turn them into a traditional summertime favorite and that's hot dogs again much like the summer sausage there are some advanced techniques here but we're going to give you the knowledge along with the tools that we have here from meet your maker you're going to turn out a delicious tasty hot dog now in this case we're using venison along with pork fat we know fat is flavor and we're going to tell you and teach you how to marry these two together so you get that nice juicy bite hot dog with hot dogs one of the things that really makes them so special and really even makes them a hot dog is that they're very finely ground or the meat particles are reduced to really you can't even feel them when you bite into them very hard to do without the use of a bowl chopper ie bolt cutter where you actually emulsify the meat however by using the grinder a technique that includes using ice we're going to grind these through until we get a nice smooth texture then we're going to put them in our mixer we're going to mix them to get that protein extraction and then we're going to stuff them um we're going to be using a cellulose casing this is a 28 millimeter cellulose casing basically just means it's plastic that casing will be peeled off at the end after this product is cooked so stick with us as we tell you everything you need to know about how to process and turn out a tasty traditional hot dog using wild game i know you guys have some meat in your freezer from last season this is a great thing to make especially if you have little kids everybody knows little kids are super picky eaters and a hot dog is usually one thing that most kids will eat so if you're looking for something to make the whole family can enjoy follow along and make some hot dogs i'm going to point something out else out here too so what we've done is we've taken and we've kind of made a habit out of um thinking for the future and we want you to do this too we've taken and we've separated our lean trimmings and we've already vacuum sealed them using our meat vacuum sealer we have the chamber back we've we've sealed these up and we've put them in convenient bags now we've got two and a half pounds pork fat written on the back of these so we have these nice lean cubes still partially frozen that's really how we want to begin our processing process cubed up nice and you know uniform and something that we've been asked about in some of our recent videos and we want to address is if you have deer or or gay meat that's already been ground up it's already been processed to the point where um that that initial step has been completed where it's ground you can use that product um to go ahead and and and do this process it's the the really the tough part about that is you don't know exactly where your fat content is in this case you know this is very lean almost zero less than five percent and we know we're just going to add the five pounds or 20 percent of pork fat to it so that's that's the one variable you don't know when you already have it ground up if it has pork fat no fat whatever obviously you can look at it but you certainly can start with product that was previously ground and frozen to get to this point right here but in this case we've we always prepare for the future not knowing you know maybe we make a batch of hot dogs when we initially process but we don't know how quickly we'll go through the hot dog so we hold some of this product over in the freezer with the intention of down the road further processing it and that really makes it convenient on processing day too because you know rather than put the pressure on yourself to get everything processed right at the time of harvest you can preserve for the future in the uh in the vacuum sealed bags you can go into the freezer the stuff's going to remain perfect just like the day that you harvested it and it certainly is safe and acceptable to freeze it defrost it rework it and freeze it a second time certainly no concern there now that i've got my meat all blended up in this tub i'm going to go ahead and i'm going to add my seasonings once again what we like to do is point out that you can take any shaker of our bearded butcher blend seasoning and the ratio that you mix it to is 6 ounces to 12 pounds of meat so in this case having 25 pounds of meat i can go ahead and take this and dump it right into my lug the form of two six ounce shakers dump it right into my mixture in fact i'll mix that around a little bit start to fold that in we like to mix our spices into our trimmings and then grind we get a really nice blend that way so two shakers for 12 total ounces in this case we're using original beer to butcher blend seasoning these are hot dogs that we make for our store here and they're delicious and we can't get enough of them now one of the things to point out about the cellulose casing it's non-permeable it won't accept any flavor from the oven smoker cooker whatever you're doing you certainly can use a collagen casing even a sheep casing good luck with those if you decided to use those but we want to get all the flavor into the product because when we cook it it's not going to accept any flavor we're just cooking it because of the cellulose casing in addition to our 12 ounces of beer to butcher blend original we have got four mount four ounces of fresh minced garlic we love garlic in our hot dogs and we've got four ounces of our natural hickory smoked powder that's what really gives us our nice flavor yet still on the counter we have the one ounce of sure cure we're not going to add that in until our final mixing so as the smell starts to hit me my mouth starts to water and i start to think about how delicious this product is going to be now that we've thoroughly hand mixed it's time to go ahead and start dropping this through our number 32 meat grinder all right quickly before i um start grinding while this is nice and clean i just want to go over real quick um how easy this thing is to assemble disassemble i know we've talked about the different components a little bit with changing knives but i just wanted to point out just because one of the things about the the meat equipment is super easy to clean and super friendly i do want to point out this bushing right here you see how we have this all nicely oiled this bushing right here make sure that when you assemble and reassemble that you have this bushing this plastic bushing goes inside your worm here then of course you've got your extra storage on this plate we didn't talk about much but this would come into play it's called a kidney plate because it looks like a kidney and traditionally in the in the commercial meat industry we use these uh grind out like things like pork fat so we can make lard maybe we'll get into that someday but you get the kidney plate it's really nice to keep everything but yeah this goes back in very easily it's just got a nice it's all hand all hand tightened so yeah bushing goes inside your grinder head and that worm's just gonna go in there and you might have to you might have to turn it just a little bit to line up the shaft looks like i'm lined up really nice of course your plate and of course we're starting with the course head for our first grind that's going to line up right here on the bottom it's recessed once you get to that point you're just going to thread this on like i said all by hand no tools required that sets on there we're ready to start grinding all right friend friendly reminder we like to start with a little bit in there these these grinders they don't like to sit there and run dry so once we have that started then i can just reach around flip it on and away she goes and by a way she goes i mean i gotta stick with it or else i i even set my plunger aside because like i've mentioned with this stuff um being as cold as it is and then in um what we would call sort of golf ball size pieces is just gonna chew right this number 32 grinder is going to chew right through here especially with uh with the 10 millimeter of the 32 or excuse me the 10 millimeter 3 8 inch plate you can see it this is where the plunger would actually go if i need to but i'm just as quickly as i can get two handfuls set up here and dropped in it takes it which is really nice because if you've ever worked with a grinder that doesn't have this capability it can get frustrating in a hurry seth wanted to just stand and watch but i said hey i need another set of hands here because like i said literally as fast as i can feed it this grinder eats i think i can handle this portion only problem is he's going to start micromanaging now older brothers i tell ya i was just gonna mention how nice the the fat consistency was in that meat and that's gonna blend in even more and more as we go there we have it grind uh grind number one complete through the 3 8 inch plate now we're going to change plates go for grind number two through our 4.5 millimeter or 1 8 inch plate okay grind number two hit me up [Music] this is where you're gonna employ like i mentioned before a little bit of that cat fall method where you want to kind of just get it get it moved into that if you're at all worried about my fingers i mean this guard is here for a purpose if you look i mean my fingers are still at least four or five inches away from the and obviously if i'm gonna push it any further i'm gonna use uh i'm gonna use the plunger just because never ever wanna remove guards from your pieces of equipment they're there for your safety all right so grind number three you know as this blade is in here cutting against this uh grinder plate it's reducing our our meat and fat particles again and again and that's what a bowl chop or a bowl cutter will do it will continue to reduce the particles and really what those have is they have a blade that spins at a terrific rpm like it depends on the model but up to 6000 rpms per minute or revolutions per minute but in this case we're replicating that process by using the grinder the grinder knife um and really that's just to get that real fine texture to our hot dog as you can see it's being reduced and the in the mixture is becoming more and more uniform now this being grind three we're going to use a trick and we're gonna because a lot of these recipes will tell you that you want to grind once through the 3 8 and twice through the 1 8 but we're going to go for at least one more grind after this and we're going to use a trick to get it through there if it if it needs a little help because as you work this meat down it a couple things will happen um one that you'll get friction obviously with all the the grinding and the meat will warm up and you just simply can't have that it's still cold now so the trick we'll use will take care of that and the other one would be that it just doesn't want to find its way um through that plate so we've got a trick on the next grind that's going to help you get that fine consistency that we're looking for all right this is doing so well that we're not gonna use our secret trick which is ice until um until we get to we're gonna go for uh grind number five so that was the end of grind number three want to beam me up no go ahead you're gonna find you're gonna find yourself at this point you're gonna be doing all sorts of uh you know you might even find yourself singing a little work tune like here we go a grinding for the fourth time because this is when things only stick to butchering not singing things slow down you can do the the drop you can make little bomb sounds like but you're you're definitely going to uh get slower and slower in fact we might be slower on the fourth grind than the fifth grind just because we haven't brought the ice in yet you can see the consistency of the product now we're getting real starting to get protein extraction really reducing those particles you do not want your hot dog to look like a sausage um in the sense where you have that real you really don't want the definition of the the particles to be seen in the hot dog all right that's it for grind number four now and this is where i'm going to change my gloves even just to shut this thing off because your protein extraction starts get going and anything you touch the stuff sticks to time uh it's a good time to point out that you don't have to use a binder like um a lot of times you you'll find a commercial operation so use like a non-fat dry milk powder to get the stuff to bind together but in this case because the way that we're grinding we're getting proteins that are binding together so now in fact i'll just show you right here what we're going to do is we're going to take we're going to just we're going to literally just dump in two and a half pounds which is 10 of you know just your store-bought ice or whatever and we'll mix that in handmax that in and when we grind it in it's actually going to help us this stuff's still nice and it's cool it's not quite as cold as when we first started still nice and cool but that's going to do two things it's going to bring the temperature back down if the friction's got it warmed up and then it's also going to help punch this through here for the last and final fifth grind so let's mix it up and get started look at you johnny on the spot with my gloves you mean you've had gloves this whole time and haven't told me duh we're in the rockies yeah so we can just fold those ice cubes in and then the grinder will grab it pull them through as we go big big thing is is just to have faith at this point because things are going to slow down that you want to just stick with it it's well worth it to get that product in the end because like we mentioned traditional style ballpark juicy soft kids will eat them people will say those can't be deer and you'll be like yeah you made them yourself yeah this is the point where you have to put in that you know a little extra effort just stick with it and we shouldn't on this final grind having this meat equipment is a huge benefit to this process because without this type of equipment does not happen without nope all right round in uh third well-rounding third we're at home plate pretty much this is grind five as you can see we really don't have any uh particle definition or not much at all just know from experience we would not get this through another time and frankly why would we want to try commercial product is going to get to uh almost toothpaste consistency it really will look like cake batter so this puppy right here amazing that went fantastic it it's not it's not hot it's not tripping any fuses it's not doing anything like that we ran it um for the better part of uh 40 minutes or so cycling through these grinds obviously they slow down as you go along so now what we're going to do is we're going to put it in the mixer and we're going to mix for eight minutes that's the point we're gonna add our cure we're gonna add a little bit more water that's going to pretty much finalize our protein extraction and then we're going to the stuffer i'm going to show you a convenient way for you to link these hot dogs you just have to stick with it and you'll see that in a minute but mixer next let's get going meat matrimony that's what we have we married our mixer to our grinder it was super simple we just took the mixing head off put it in a lug put the mixer on now we're going to load up our 25 pounds hot dog mix like mentioned we're starting to get some protein extraction but we're going to work it a little bit more and that's why we have to have the mixer we're going to be adding our cure in this step and working it for about eight minutes and we want to reverse every minute we want to reverse the direction that we're mixing one ounce of pink cure going into our mixture with what with wild game we always used to look we like to use sodium nitrate versus the celery juice powder just because you know you have a little bit higher risk of bacteria with wild game versus commercial there we go i'm just putting one bottle of water because we have the ice in there i'll take a look at it and after we mix it maybe halfway and see if we need any more water so one minute one direction one minute in the opposite direction we'll do that about eight minutes four times each way so got the next generation great part about this is scott has his son brady and i've got my son luke oldest boys and we're teaching them how to do this as well so next generation that's one of the great things about working with this stuff is the family fellowship that you get while you're working with it i did decide to add my second bottle of water just because the texture was getting pretty firm so that just just means that it absorbed the more lean meat that you have in it the more water it can actually absorb um and with venison it can it can take quite a bit that's how commercial processors really uh they use like lean bowl meat and that's how they can get it to really take in a bunch of water so with uh wild game you can typically get uh you know quite a bit of water in there you don't want to overdo it but in this case it definitely needed it all right we're done all right all right all right that's going to be the word for this video all right so i can just pull this out this stuff it's got that nice tackiness and we unplug this son of a gun because last thing you want is to have your hand up in here messing around and have the unit power on safety first get this dug out see how we got that protein extraction get it loaded into our 15 pound mixer stuffer and then comes the fun part stuffer stuffer 15 pound stuffer see i do serve a purpose here now is when things get real quiet because the power tools are no longer in play obviously a 15 pound stuffer stuffer we can fit um you know a little over 50 into this so we'll fill it up in the first round try to get that air pushed out of there as best we can manually and then seth will show you how it works on that end of the now what we do is we put the stuffer inside here we start cranking down and as mentioned in the summer sausage video there's an air release right here so as this pops up you can see it pop up you push down with your finger and it'll you can actually hear it it'll release that air so you can see the products coming through this horn it's nice that these horns are clear that way you can see where it starts and then we're starting to come out of the extrude out the end so you want to hold your thumb and your forefinger up against that casing making sure that you don't allow any air into it as you stuff watch your casing real close down here towards the end you don't want to squirt too much product out of the stuffing horn and not have enough casing so when it gets down here to the end you'll just reverse crank your stuff for a little bit and it'll stop did i hear you say you're going to invite me over tomorrow night for a hot dog gross you heard right you said something about uh when i said shooting challenge i said there's nothing better than uh hot dogs over campfire i meant it so i want you to come over tomorrow night and i want to challenge you to a shoot off an archery shoot-off so you're going to hold your bottle of seasoning on your head and i'm going to shoot it at it now you're going to go first just so you know and then i will hold my bottle of seasoning on top of my head and you can shoot at it we're going to be planning a funeral for you about probably you no i'll challenge you to a shoot off you want to do it yeah all right you heard it weenie roast and uh archery shoot off i'll have my bow tech in hand there you have it now what you want to do at this point is you want to just it makes a nice comfy bed no i'm joking so obviously we've got um a bunch of really long hot dogs here and you can you can um there there's going to be talk about twisting people say you can twist this way and then you can twist that way and and quite frankly those untwist and they become uh again one big long hot dog so we're gonna show you the european method of tying seth and i do it a little bit differently um i do it the correct way he does it the incorrect way no anyway i sense another challenge there's no wrong way but i start by twisting my first heart hot dog and then in this case i i portion out like another size and i twist like this and then i come up and i go through and roll and then i'm i'm left with a bunch of three hot dogs like that he's going to tell me he loops and swoops and goes through and i think his is actually the correct way but what we've got then these are going to be um and obviously depending on what length you tie at but eight hot dogs make up a pound because we're using the 28 millimeter cellulose casing um if you want a smaller hot dog you can obviously use a smaller millimeter casing these are available on amazon and other butcher supply stores we buy obviously big bags of them you don't have to do that you can get like what do we do less than two strands here make up uh about only about one one strand one in uh one and a quarter to get these 25 pounds through and these are appealable casings so once we remove them um and and we better uh illustrate and slow down for one of these because somebody's going to be pausing this like heck ready here's how here's how i do what he does i take my thumb and forefinger with my right hand and i pinch and then i pull this loop through just like this get it to the length of hot dogs that you would like and you pinch twist turn these two and then repeat that process again so you just keep doing that you twist pull the next strand up pinch pull it through twist pinch pull through and so on and so forth and as you get speedy at it you can just like that so now you can see those are all tied up ready to go 25 pounds venison hot dogs at this point we're going to hold them in the cooler overnight obviously for you that would be a fridge or some place where you want to keep them cold the reason being they have sodium nitrate in it they do not have a cure accelerator we want to let them sit overnight let all those flavors mesh together let that cure work these are going to get this beautiful um red color when we cook them and so to cook them we're going to do the traeger 885 basically a smoker now should be mentioned these are non-permeable casing means no flavor from the smoker is actually going to go into this casing we're not going to get any smoke flavor from the traeger however it's going to be a great way to cook another thing with hot dogs is they'll mention a lot of times you watch some of the recipes about humidity control traeger is great at that whenever you cook foods in it they um they retain a lot of the moisture and again these are plastic so no if you were using collagen you have to worry about humidity but there's no humidity loss so we're going to hold them overnight put them in the traeger cook them ice bath peel them put them over the campfire see you then sounds like a good time to me let's do it [Music] [Music] it's time to get these hot dogs on the tracker these sat in the cooler overnight they're starting to get some nice color when we put them on this traeger they're gonna get a beautiful red color going man what a day this is beautiful out here sun shining scott and i got up this morning we got a five mile run in wow felt great so i'm just going to start laying these on the rack and we want to make sure that the best that put them on here the best that we can so that they don't touch because if the hot dogs touch they'll uh they'll cook unevenly there so we want to definitely want to try to spread them out get a nice little space between them and just go back and forth top and bottom see how we do we may have to split one of these just to be able to get them to all fit so this is 25 pounds and i think it's going to fill up this ironwood 885 pretty well we can come back out and turn them after a couple hours or so we're gonna do um two hours at 165 two hours at 185 and then go ahead and crank to 205 if we need to just to finish them off so now they're all on there let's go back through and make sure they have just a little bit of spacing get that heat up between those hot dogs i think that looks pretty good don't forget your meat probe kind of probe them so with the meat probe you always want to go in the thickest portion because that's what's going to cook the least amount and typically when you tie these like this it's going to be right here in this in this end so probably what i'm going to do is start here then i'm just going to run that probe up right into the end of that hot dog just like that we're going to let these go and we may come out part way through rotate them in just a little bit so that smoke gets around the hot dogs real nice and then we will um keep an eye on our tent see you soon it's time to check on the hot dogs we ran these at two hours 165 degrees we ran them for an hour at 185 and then we ran them for an additional hour at 205 totaling four hours on the traeger 885 so let's crack the lid let's take a peek there you have it i see some very nice color throughout doesn't look like there's any part of the hot dog that's not cooked so at this point what we're going to do is remove our probe i see you finally decided to get out of your chair last time so now now he wants to be with this the ice bath for the hot dogs but instead it's going to be an ice bucket challenge now he wants to be a part of the process so now what we're going to do is we're simply going to take the hot dogs since they've met internal temp of 165 and we're just going to dunk them in an ice bath this is gonna help stop the cooking process and it's gonna they're gonna cool very very rapidly so we're just gonna go right into our ice bath got the bottom rack done time for the top rack so there you have the hot dogs in the ice bath we're gonna let them sit here until they get nice and chilled and then we're gonna peel the casings and get some in some vacuum bags using the meat vacuum sealer the chamber vac and we're gonna let them sit the rest of the afternoon in the cooler and tonight we're gonna have a campfire so stick along come along we're gonna have a good time practice this do this one no i'm not holding an apple on my head hot dog beautiful stack of venison hot dogs here hot diggity dog wanted to demonstrate real quick to peel all you need to do is make a very slight incision right here and then this casing will just uh peel right off so that's what we've we've already peeled all these hot dogs so we wanted to show you the finished product wanted to talk to if you get any what we call fat out where a little bit of your fat may leach out into the case you see a little bit of my thumb right there that's perfectly normal perfectly fine you can wipe these puppies off or you can even use a little bit of lukewarm water to to rinse them off but shall we absolutely let's take a look at the cross section and see what we've got you want to do like we did with the summer sausage and cut it and then reveal it yep let's do that so here it goes there's the cut there's the hot dog so there we go we've reduced those fat particles to uh you know a very fine amount there and that's that's the goal with hot dogs so that's going to give us a nice soft bite there's another one there um i think the only thing left to do is give these puppies a taste test we cold hot oaks for breakfast all the time so oh my nice texture wonderful flavor that hickory smoked powder that we put in there those are amazing delicious um obviously we use the two shakers of the beard butcher blend seasoning for the 25 pound batch of hot dogs i want to remind you you can of course get the bucket which is a total of 12 shakers if you're gonna do a lot of these that's something that you're certainly going to want to do now that we've got our hot dogs and our vacuum pack only thing left to do is take these over here seal them up with our meat chamber back here comes my favorite part there you have it venison hot dogs now you can pop these in your freezer in this case they're not gonna make to the freezer we are taking these bad boys down to my house for a good old-fashioned hot dogs over the campfire i can't wait so just remember that when you do vacuum seal these these would be good in your refrigerator for up to about 30 days other than that just toss them in your freezer when you want to pack pull them out thaw them and they're ready to go but like scott said next time we're going to try these is going to be on a hot dog stick around a campfire good times coming stay tuned let's head to scott's house let's get some cooking over the campfire [Music] do [Music] welcome to my humble abode i gotta get my bow put a uh schooling on stuff there's my dog where's my big green egg there's my cracker that's where my bows hanging see if he's ready to go out here getting ready to get his butt whooped you ready it's about time you show up to the park both shooting identical bows bow tech revolt x's so we can't blame it on equipment it's going to be on the shooter it's very windy out here gold tip arrows it is pretty windy so whether you want to account for that these bows do shoot pretty fast so um so 30 yards there's uh a beer to butcher hot blend with my likeness on it and a beard butcher cajun blend with his likeness on it i'm gonna be shooting at my blend he's gonna be shooting at his blend see who can put one least amount of arrows to put one right through your through your bottle let me show you something though see all those marks inside my hat i brought my lucky hat those are deer that i've killed wearing this hat one two three four five six seven eight hmm i recommend everybody go to our website get one of these lucky hunting hats i don't have a lucky hat but yeah you go first go hold your bottle on top of your head i'm totally changing it up you go first okay your lucky hat will protect you you do it no you do it your lucky hat will protect you all right i'll do it chill out oh i can't balance it on my head i'll just hold it yeah don't eat anywhere in the region of i don't want to i don't want to get your hands because you still got to be able to butcher meat after this is all done you didn't really think we were going to do that did you all right put it on the string no i'm not going to make you do that what do you want to say 100 bucks to the guy that puts the arrow through his bottle just just for bragging rights i'd say just bragging just bragging rights who whoever puts their arrow through their bottle the other guy has to carry the most weight in elk quarters out of the mountains all right who's going first you ready i'm ready i'll let you go first revolt x let's see what we can do hey guys did you notice the wind much i'm not giving away my secrets we're going to go check it out oh i gotta give it up for him he got him right through his own logo and i'm oh man that's incredibly close it couldn't be much closer that was the first shot that wasn't any retakes no gimmicks oh i gotta get one shot look at that first shot each and seth takes the challenge good thing there was no money on this that was i should have went for the 100 30 yards one pound gave herself a haircut nice that's crazy so i suggest you start putting some marks inside that hat these bows are tack drivers i mean they are absolutely lethal somebody's going to ask what well how we have them set up ripcord aero rest custom bow equipment tactic micro site um this is a four actually five pin sight tight spot quiver we're shooting the gold tip we've got the hunter pro 340 shaft they are absolute tack drivers we love them thanks bowtech todd with bowtech these are incredible boats let's eat all right bring it in we're gonna have a prayer start eating hot dogs get your hot dogs here hot dogs peanuts peanuts hot dogs boys hats off let's bow our kind heavenly father god we come to you this evening thankful praising you for uh the glory of your creation here that we're enjoying we want to thank you for these um venison hot dogs we have and the other food we have the faith the fellowship that we can enjoy together all the families gathered here want to pray for our fellow outdoorsmen and those that go to the fields the streams and lakes this fall all across the world not only americans but we want to thank you for all the great freedoms that we have here and we want you to bless our evening we want to give you all the praise and glory we pray in christ's name amen amen amen all right boys break them out let's eat which one are you you're going to cross the hot dog cross i have no idea you don't you don't how many you want seven nine three guys just one i don't have that many so you're gonna take two i'll take one two turn don't burn okay go get them on the fire no he's the king of drops of them going in the fire oh who's the best in your family makes them golden probably when do the dads get to eat we're gonna have to we're gonna have to carve yeah and the moms are we're gonna have to carve a stick out of the forest yeah yeah i got the buns ready kids first period turn don't burn turn don't burn is my hot dog ready seth almost those are onions that's what old people that's what old people you know a s'more before your hot dog everybody took the stick so i was like i gotta eat something oh man that's a perfect toasting job do you ketchup mustard anything onions double onions pickles ketchup for gonna have to teach these kids how to eat a hot dog what about barbecue nobody's eating nobody's barbecue nothing yeah the hot dogs are just so good you don't need them right yeah do you want a hot bun i need a hot dog you need a hot dog i'm going with a course beer to butcher barbecue and mayo relish onion on my first dog this is not gonna be my last that i'm sure bro oh that bite that smoke flavor oh that's amazing hey we should have a hot dog eating contest we have 25 pounds how many do you think you can do remember that time i flung a hot dog at you and it whacked you right in the eyeball how far i forget gave me a black eye with her with a hot dog we were playing volleyball and he threw a hot dog i remember saw it coming [Music] um so what we've done it's the epitome of harvesting it processing it in such a way that you get um a little bit on the corner of your mouth a little bit right there you get to enjoy a beautiful summer evening just like this eating a venison hot dog something that you you harvested processed you know exactly what's in it you're putting in on your family's table something you can really be proud of and it's delicious absolutely delicious i love it toast them cameraman needs a hot dog i need a hot dog you want a hot dog i want a hot dog everybody wants a hot dog i know they want a hot dog i told you i would get onto my second hot dog now i am seth's over here enjoying himself uh let's see we got four deer hunter successful you guys have all gotten deer two you want a tournament he's gotten four you guys want to trim in the hot dogs next time sure let's do it this is what i'm doing so that's a great thing about hot dogs because these kids are all eating them if it was i don't know maybe ground meat into a burger or something like that some kids are kind of funny about those so the process that we showed you using the meat equipment make something like this with that trim that's still left in your freezer and guess what here it is the end of summer season hunting season here in ohio is right around the corner and we're cleaning out the freezer and making hot dogs so that's right recommend you do it so wanted to thank you for watching the video remember click that bell for notifications of course you're subscribed or we hope you are follow us on all of our platforms visit beardedbutchers.com uh make sure you check out our blog post because we put a lot of the stuff that you see in film content and written content on our blog on our website of course you can hear uh order the beer butcher blend spices stay tuned for more videos coming up on our channel if you have a question about something in the video there's a real good chance there's gonna be a link down below so just scroll down through all the information on the video you'll find a link you can click on it'll take you right to an item say for instance like hickory smoke powder or something like that click the link it'll take you right there so thanks for watching until next time see [Music] ya you

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Keywords: hot dog, hot dogs, diy, do it yourself, homemade franks, homemade links, how to make hot dogs, at home

Id: xaTfSaUYY9g

Length: 52min 24sec (3144 seconds)

Published: Fri Sep 11 2020